These clove, cinnamon, and chocolate cookies have a perfect blend of warm spicy sweetness with the crunch and chewiness I crave when I want to enjoy a good cookie (or three) with a cup of hot tea and a good book, preferably in front of a fireplace.
Delightful served warm from the oven, I baked half of the batch when I mixed them up and refrigerated the second half to bake the next day. So you could make them a day in advance and greet your friends with the aroma of fresh-baked cookies.
If dark muscovado sugar is hard to find, I found an acceptable substitute to be dark brown sugar. I added a tablespoon of molasses to amplify the intensity of flavor. Whatever nut you prefer could be substituted for the pistachios. I used walnuts because I had them on hand. I also used the “blitz” technique to grind my granulated sugar to a finer texture.
